▪ 2 pounds of pork tenderloin

Marinade:
▪ 4 tablespoons olive oil
▪ 2 teaspoons sesame oil
▪ 2 tablespoons rice wine vinegar
▪ 2 cloves of garlic, chopped
▪ 1 inch fresh ginger, peeled and chopped

Cilantro Pesto
▪ 1 bunch of cilantro, leaves only
▪ 2 large garlic cloves
▪ 1-inch piece of ginger, peeled and sliced thin
▪ 1 tablespoon fish sauce
▪ 1/4 cup olive oil (or less, to taste)
▪ 1 teaspoon sesame oil (or more, to taste)
▪ 1/4 cup almond butter
▪ 1 teaspoon honey (optional)
▪ 1/2 – 1 cup coconut milk
▪ sea salt to taste